Pear Clafouti
Jolene sharpe
ingredients
- 1Tbs unsalted butter room temp
- 1/3 C plus 1 Tbs sugar
- 3 extra large eggs
- 6 Tbs all purpose flour
- 1 1/2 C heavy cream
- 2 tsp vanilla
- 1 tsp grated lemon zest 2 lemons
- 1/4 tsp salt
- 2 Tbs pear brandy
- 2 to 3 firm but ripe Bartlett pears
- confectioners sugar
- Creme fraiche
directions
- 1
Preheat oven to 375°
- 2
Butter a 10 by 3 by 1 1/2 inch round baking dish and sprinkle the bottom and sides with 1 Tbs granulated sugar.
- 3
Beat eggs and 1/3 C of granulated sugar in an electric mixer on medium high until light and fluffy about 3 min. Onlow speed mix in the flour, cream, vanilla, lemon zest, salt, pear brandy. Set aside for 10 min.
- 4
Meanwhile peel, quarter, core, and slice pears. Arrange in a single layer slightly fanned out in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm 35 to 40 min.
- 5
Serve warm or at room temp sprinkle with confectioners sugar and creme fraiche
Source: Jolene
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